Best beef biltong I have ever eaten comes from a butchery in Carolina.
Making biltong yourself is not actually difficult at all, just a little time consuming initially. Most NB thing is to have the correct place to hang it to dry really.
Cant say I like game biltong much, Ostrich about the best of that lot.

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Saute onion and garlic in heated oil until onion is transparent.
Add all spices and continue frying for 2 minutes.
Remove from heat, cool and then add the minced beef and remaining ingredients.
Mix lightly but thoroughly and then take little bits of the mixture and make into balls. Lightly press flat to form a disk shape.
Braai slowly over the Bush TV.

Remove membrane from lamb's kidneys and cut the kidneys in half.
Prepare kebabs by adding ingredients to skewers alternating between steak, kidney, onion and greenpepper.
Cook kebabs slowly over the Bush TV for about 15 minutes turning once or twice.
Baste often with the marinade listed below while cooking....

Heat the oil or dripping in a pot, add the meat and brown all over. Add the bacon and fry for 2 minutes. Add the onions, carrots and garlic, and fry until slightly browned. Add the herbs, spices and sugar, and fry for a further 2 minutes. Add the remaining ingredients, except the potatoes, and simmer for 2-3 hours, or until the meat is almost tender. Add the potatoes and simmer for 10 minutes.

Heat the oil in a pot, add the meat and brown all over. Add the onions, garlic and celery and fry until soft. Add the remaining ingredients, except the sausages and lentils, cover and simmer for 1 ½ - 2 hours, or until the meat is nearly tender. Pierce the sausages all over to prevent bursting, and add to the pot together with the lentils. Simmer for a further 40 minutes or until the lentils are tender.

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Saraf and nicaubs, why dont you make your own biltong? My sister lives in London and makes her own. And its not difficult - well my sister has a nice drying cupboard, and it works well in it. Her drying cupboard is kinda near where her central heating thing is....... otherwise just a cardboard box, with a globe hung in it, and some air passing through is good enough. In fact you can buy biltong makers, cardboard boxes, and then make your own! Ok, it would not be game biltong, but beef biltong, which frankly I prefer anyways!

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Salt and roast corriander in equal quantitys , and a little pepper or sugar if you like .
If conditions are very humid , you may want to add a very small amount of saltpeter (1 teaspoon for like 10kgs of meat ) to your mix to prevent any problems while drying .
I normally add it because it gives it a nice tang .

Add the spices at roughly 4 times the amount that you would add to a piece of steak you are frying .

Dip the meat in brown vineager (Dont lie it in vineager it goes tough) then spice it on both sides , layer it in a dish overnight to draw the flavour .

Take it out the dish the following morning , dip it in vinegar again then hang it .
Make sure there are no folds in the meat which will cause areas not to dry .

You can experiment with the spices , its no different than cooking , the main thing is to have salt to cure the meat .

Don't worry, I don't have a fixed recipe myself, but have always found that a potjie will be winner if you remember the some of the following essential ingredients:
garlic
Onions
Good quality meat
Mushrooms
Good stock
a little bit of good garra-masala

A potjie should never be the same, that's why it's so popular!

I think the only standerd potjie recipe should be called a "moerby- potjie"...... You just gooi in.

And then off course the most important 3 ingredients to any successfull potjie:
GOOD FRIENDS
GOOD BOTTLE OF RED WINE
and HARDEKOOL!

When the pork is cooked, thicken the sauce if needed, (Bisto or Maizena) but it shouldn't because you coated it in the beginning , put in mushrooms and cook slowly until meat falls off the bones. +/- another 30 mins

Serve with pap, rice, whatever

Fight over leftovers

Hint: After the meat is browned... you never EVER stir a potjie until 5 mins before serving

DB, easy and cool.
All marrows on the shelf of Wollies, or P and P. Onions, most lovely, red onions, full garlic cloves, sliced sweet potato, butternut, lots of butternut, any other veg.
Chop badly in untidy chunks.
Make a load of Basmati rice.
Spray the loading dish with something.

Place one layer of rice, and then the veg.

The sauce.
What is your mood, but basic cheese sauce...
eish, I fall flat.
maybe someone can help me here.

MM's cheese sauce.
Depending on the size of the dish.
Throw in a dollup of butter. Mix butter in slowly.
Add mustard and milk, as you need it and pray.

Add any kind of cheese.. feta, blue cheese, anything.

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Brown the Onions and Garlic in (preferably) olive oil, add the other veggies after that, add some water and vegetable stock just to cover the veggies half.
Simmer the veggies until not raw anymore but with a bit of ‘bite’ still left.
My preferred herbs are tarragon, rosemary or thyme.
If you would like you can add some grated goats cheese before serving ( Malcolm did that , when we had the braai with Freda and him up in Punda, and it was delicious ) or stir in some cream cheese .
Nothing more needed than a slice of toast or some braai roasted potatoes (if there are not already potatoes in the potjie) and of course a good white or red wine to accompany the dish.

( Oh I forgot, to make it perfect you have of course to be in Kruger with all the sounds, smells and sights of the african bush around )